BIZZY BAKES

You probably know that I love, love , love spinach so when I found a recipe for a spinach kugel for Pesach, I jumped to make it.  I had forgotten that I had previously made it which makes no difference.  This is a good kugel. I hope to make if often in the future throughout the year. Spinach Kugel adapted from Taste of Pesach Ingredients:  16 oz. frozen chopped spinach, thawed  2 tbsp. oil  2 onions, diced  2 tbsp. mayonnaise  2 tbsp. water  2 eggs  1 tbsp. potato starch  1 tsp. salt   ¼ tsp. onion powder  Method: Preheat oven to 350 degrees.  Heat oil in a large skillet.  Add onions and sauté until translucent. Drain  liquid from spinach.  Add spinach to onions and cook 15 minutes.  Remove from heat.   Cool slightly, and then add mayonnaise and water.  Beat eggs in a small bowl, and then add to skillet, stirring constantly....

I  made this soup during Passover and again recently,.  I had to  make it because it was unusual in the way it was made.   This time, I added some vegetable broth to it to thin it out.  Look at the photo.  It almost looks like sauce and that is slightly thinned down. It has very few ingredients for such a wholesome full tasting soup. Ingredients: 2 zucchini 2 onions 2 red pepper olive oil 1 cup vegetable broth salt and pepper to taste You can add any seasoning you want to this.  We liked it as is but now that I have my  herbs growing in the garden, I would throw them into the mix. You do not have to peel the zucchini if you prefer. Red Pepper Zucchini Soup Method:   Cut onions into thick slices. Cut zucchini into about half inch pieces. Red peppers should be cut into chunks.  Remove the seeds. Heat olive oil in saucepan.   Add the vegetables.  Cover and cook over low heat for abo...